Effect Of plant growth regulators on Degreening Cold

Effect Of plant growth regulators on De-greening & Cold storage of Tango And Sugar Belle citrus Varieties Daniel Adu Boakye dadu. boakye@ufl. edu

Introduction q. Tango and sugar belle growers prefer uniform color break or maturation to ensure harvesting of fruits within specific periods with good internal qualities. q. Gibberellic Acid (GA 3) q. Brassinosteroid (HBr) q. Abscisic Acid (ABA) Influence color break or maturation in citrus.

Objective q. To assess the effect of plant growth regulators on de-greening and cold storage conditions of Tango and Sugar belle citrus varieties q. To evaluate the effect of plant growth regulators on internal qualities after de-greening and cold storage Daniel Adu Boakye dadu. boakye@ufl. edu

Materials and Methods Varieties: Sugar belle and Tango Treatments Used q. Abscisic acid (ABA), 1 m. M q. Gibberellic Acid (GA 3), 20 ppm. q. Brassinosteriods (HBr), 1 u. M q. Control (water) Daniel Adu Boakye dadu. boakye@ufl. edu

Materials and Methods Treatments Application Data Collected Internal qualities • Brix • Titratable acidity Treatments were applied after harvesting of fruits Color advancement q 84 o F and 95 % RH with 5 ppm of ethylene (de-greening) q 84 o F and 95 % RH with no ethylene (de-greening control) Data Collection Interval • Cold storage – 6 days interval • De-greened fruits – 2 days (48 hours) Cold storage at 45 F (7. 2 C) Ch ro ma me te r Harvested fruits for Cold storage & Degreening Data Analysis r m to c fra e r e et

Results Figure 1: Sugar belle peel coloration after PGR treatments in cold storage room (45 o. F) 0 water HBr (1 µM) GA (20 ppm) Change in color a/b -0. 1 -0. 2 -0. 3 -0. 4 -0. 5 -0. 6 -0. 7 Day 0 Daniel Adu Boakye dadu. boakye@ufl. edu Day 6 Day 12 PGRs ABA (1 m. M)

Results Chart(PGRs) Title Figure 2: Effect of plant growth regulators on peel coloration of tango fruits in cold PGRs Water HBr GA 3 0 Change of color a/b -0. 1 -0. 2 -0. 3 -0. 4 -0. 5 -0. 6 Day 0 Day 6 Day 12 ABA

Some photos Tango Sugar belle Control (water) 3 a Control (water) 3 b Abscisic acid 4 c 4 a 4 b Abscisic acid 4 d 4 c 4 d Figures 3 -4: Effect of Plant growth regulators on sugar belle and tango fruits before (3 a, 3 c, 4 a & 4 c) cold storage and after 12 days (3 b, 3 d, 4 b & 4 d) of cold storage Daniel Adu Boakye dadu. boakye@ufl. edu

Results Figure 5 a: Effect of plant growth regulators (PGRs) on peel coloration of Tango fruits stored at temperature (84 F) and Relative Humidity (95 %) PGRs water HBr (1 µM) GA (20 ppm) 0 -0. 05 -0. 1 a/b -0. 15 -0. 25 -0. 35 -0. 45 Initial color 96 hrs after Temp (84 F) & RH (95%) ABA (1 m. M)

Results Figure 5 b: Effect of Plant growth regulators (PGRs) on de-greening on tango water HBr (1 µM) GA (20 ppm) ABA (1 m. M) PGRs 0 -0. 05 Change in color a/b -0. 15 -0. 25 -0. 35 -0. 45 Before Degreening End of 48 hrs of Degreening After Degreening (48 hrs)

Results Figure 6 a: Effect of plant growth regulators (PGRs) on color maturation of sugar belle fruits at temperature (84 F) and relative humidity (95 %) 0 water HBr (1 µM) GA (20 ppm) ABA (1 m. M) Change in color a/b -0. 05 -0. 15 -0. 25 -0. 35 -0. 45 Initial color PGRs

Results Figure 6 b: Effect of Plant growth regulators on De-greening of Sugar belle 0. 2 water HBr (1 µM) GA (20 ppm) ABA (1 m. M) PGRs Change in color (a/b) 0. 1 0 -0. 1 -0. 2 -0. 3 -0. 4 -0. 5 Before Degreening End of 48 hrs of Degreening 48 hrs After Degreening

Some Photos on Sugar belle & Tango Before and after De-greening 7 a 7 b 8 a 8 b Figures 7 & 8: Sugar belle fruits before (1 A) de-greening and after (1 B) de-greening; 2 Abefore de-greening of tango and after de-greening Daniel Adu Boakye dadu. boakye@ufl. edu

Results Brix-acid ratio of Tango and Sugar belle Figure 9 a: Sugar belle Initial water HBr (1 µM) GA (20 ppm) ABA (1 m. M) Cold storage 6. 6 10. 1 6. 2 7. 8 6. 3 De-greening 5. 8 9. 4 6. 3 7. 6 9. 3 Initial water HBr (1 µM) GA (20 ppm) ABA (1 m. M) 12. 8 10. 1 9. 8 10 8. 7 11. 4 14. 5 12 18. 3 14. 2 Figure 9 b: Tango Cold storage 84 F & 95 % (no ethylene)

q. De-greening enhanced coloration in sugar belle than in tango. Conclusion q. The mild effects of ABA and HBr suggest that plant growth regulators interaction with degreening might have been impaired q. There was increase brix-acid ratio either with ethylene (de-greened) or without ethylene when compared with cold storage of all the two varieties except sugar belle’s control and GA (20 ppm)